Strawberry Coffee Cake
Buttery sweet coffee cake layered with juicy strawberries and topped with a crunchy, pecan and brown sugar topping adds up to a dessert that you'll want to make all summer long.
Servings: 12
Ingredients
Filling Ingredients
- 16 ounces fresh strawberries washed, stems removed,and quartered
- 1 tablespoon fresh lemon juice
- ½ cup sugar
- 2 tablespoons cornstarch
Cake Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces sour cream
- 1 teaspoon almond extract
Topping Ingredients
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
Instructions
Filling Instructions
- Combine the strawberries with ½ cup of sugar, lemon juice, and cornstarch in a medium-sized pot. Cook over medium heat until thickened, about 3-4 minutes. Remove from the heat and let the sauce cool to room temperature.
Topping Instructions
- In a small bowl, combine the brown sugar, pecans, and cinnamon. Mix with a fork and set aside.
Cake Instructions
- Preheat the oven to 350℉. Grease a 10-inch pan with butter or line it with parchment paper. Combine the butter and 1 cup of sugar in a large bowl and beat with an electric mixer until fluffy. Add the eggs, one at a time, beating well between each egg.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients and beat to combine.
- Add the sour cream and almond extract and beat again. Add the remaining dry ingredients and beat once more, just until combined.
- Spread half of the batter in the prepared pan. Spoon the strawberry sauce over the batter and spread evenly to the edges of the pan.
- Drop the remaining batter by spoonfuls over the strawberry sauce. Spread gently with a knife to cover most of the strawberry sauce. Sprinkle the topping over the cake.
- Bake for 50 minutes. Remove from the oven and cool completely before slicing.